Steam Oven Thai steamed pumpkin cake

Steam Oven Thai steamed pumpkin cake

 Khanom Fak Thong (Steam Oven Steamed Pumpkin Cake)

Khanom Fak Thong, that delightful Thai steamed pumpkin cake! It's a wonderfully moist and subtly sweet treat. Here's a recipe tailored for a steam oven, along with ingredients, instructions, and some helpful tips:

This recipe yields approximately 8-10 servings.

Ingredients:

  • For the Cake:
    • 500g (about 2 cups) peeled and cubed pumpkin (Kent or Kabocha varieties work well)
    • 1 cup (240ml) thick coconut milk
    • ¾ cup (150g) granulated sugar (adjust to your sweetness preference)
    • ½ cup (70g) rice flour
    • ¼ cup (30g) tapioca starch
    • ½ teaspoon salt
  • For the Topping (Optional):
    • ¼ cup thick coconut milk
    • 1 tablespoon rice flour
    • ½ teaspoon sugar
    • Pinch of salt
    • Roasted white sesame seeds, for garnish

Equipment:

  • Steam oven
  • Blender or food processor
  • Mixing bowl
  • Steamer-safe dish or individual ramekins
  • Measuring cups and spoons

Instructions:

1. Prepare the Pumpkin:

  • Steam the cubed pumpkin in your steam oven at 100°C (212°F) for 15-20 minutes, or until it's very tender and easily mashed with a fork.
  • Once cooked, mash the pumpkin thoroughly with a fork or blend it in a blender or food processor until smooth. Let it cool slightly.

2. Make the Cake Batter:

  • In a large mixing bowl, combine the mashed pumpkin, coconut milk, sugar, rice flour, tapioca starch, and salt.
  • Whisk all the ingredients together until you have a smooth and lump-free batter. Ensure there are no dry pockets of flour or starch.

3. Prepare for Steaming:

  • Lightly grease your steamer-safe dish or individual ramekins with a little oil. This will prevent the cake from sticking.
  • Pour the pumpkin batter into the prepared dish or divide it evenly among the ramekins.

4. Steam the Cake:

  • Preheat your steam oven to 100°C (212°F).
  • Place the dish or ramekins into the steam oven.
  • Steam for 25-35 minutes for a large dish, or 20-25 minutes for individual ramekins, or until a toothpick inserted into the center comes out clean. The cake should be set and slightly firm to the touch.

5. Prepare the Topping (Optional):

  • While the cake is steaming, prepare the topping if desired. In a small saucepan, whisk together the coconut milk, rice flour, sugar, and salt until smooth.
  • Heat the mixture over low heat, stirring constantly, until it thickens slightly to a pourable consistency. Do not let it boil.

6. Finish and Serve:

  • Once the cake is cooked, carefully remove it from the steam oven.
  • If using the topping, drizzle it evenly over the warm cake.
  • Garnish with roasted white sesame seeds.
  • Let the cake cool slightly before slicing and serving. Khanom Fak Thong can be enjoyed warm or at room temperature.

Tips for Success:

  • Pumpkin Variety: Choose a sweet and dense pumpkin variety like Kent (Japanese pumpkin) or Kabocha for the best flavor and texture.
  • Coconut Milk Quality: Use good quality, full-fat coconut milk for a richer and more flavorful cake.
  • Smooth Batter: Ensure your batter is completely smooth to avoid any grainy texture in the final cake.
  • Steaming Time: Steaming time may vary slightly depending on your steam oven and the size of your dish or ramekins. Keep an eye on the cake and test for doneness with a toothpick.
  • Don't Over-Steam: Over-steaming can result in a rubbery texture. The cake is done when it's set and a toothpick comes out clean.
  • Cooling: Allow the cake to cool slightly before serving as it will be easier to handle and the flavors will meld together.
  • Variations: You can add other ingredients to the batter for extra flavor, such as a pandan extract for a floral note or a sprinkle of chopped nuts for added texture.
  • Storage: Leftover Khanom Fak Thong can be stored in an airtight container in the refrigerator for up to 3-4 days. You can gently steam it again to warm it up before serving.

Enjoy making and savouring this delicious Thai steamed pumpkin cake in your steam oven! It's a delightful blend of sweet pumpkin and creamy coconut milk.

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